Re: Food for the soul

koukouvagia wrote:

bovril has already been coveredspezzatino is like stufato(stew) except the ingredients are cut smaller. loose translation of spezzatino would be small cuts/pieces.

the most well know would use veal spezzatino di vitello but it really can be any stew with small pieces of meat. Many have potato, carrot onion or even sweet peppers .

In my family though , if I say I am making spezzatino it is understood it will be a beef. Techinically I guess it would be called spezzatino di manzo. It is my nona's recipe and very plain. ingredients would be beef preferally a tough cut ,cubed up into about 1.5 cm cubes. a light bodied lively red wine, beef broth, tomato( depending on mood and what is available it can be crushed fresh, canned , passata, or paste) . a small amount of onion.( too much makes it too sweet according to Nona) a large hunk of carrot to knock down the acidity , but this is fished out afterwards. s and p..

in fact I am making it right now. no polenta though, I will eat it over rice.

this picture looks very similar to how my nonna's recipe turns out except there would never be bay anywhere close to hers and the pieces look slightly too large to me.

Re: Food for the soul

LisaLove2Cook wrote:

Hi, Bovril is used as stock and alot of people drink it also.. Bit like marmite but marmite is yeast extract and bovril is meat extract. Lovely in a mug (used to dip bread in mine when I was a teenager) aint had it for ages

If ever my darling is poorly what he likes is a spoonful of marmite dissolved in a mug full of water and toast to eat with it ! Don't get me wrong , I am with the love marmite brigade but as a drink its !

Re: Food for the soul

Ashen wrote:

koukouvagia wrote:

bovril has already been coveredspezzatino is like stufato(stew) except the ingredients are cut smaller. loose translation of spezzatino would be small cuts/pieces.

the most well know would use veal spezzatino di vitello but it really can be any stew with small pieces of meat. Many have potato, carrot onion or even sweet peppers .

In my family though , if I say I am making spezzatino it is understood it will be a beef. Techinically I guess it would be called spezzatino di manzo. It is my nona's recipe and very plain. ingredients would be beef preferally a tough cut ,cubed up into about 1.5 cm cubes. a light bodied lively red wine, beef broth, tomato( depending on mood and what is available it can be crushed fresh, canned , passata, or paste) . a small amount of onion.( too much makes it too sweet according to Nona) a large hunk of carrot to knock down the acidity , but this is fished out afterwards. s and p..

in fact I am making it right now. no polenta though, I will eat it over rice.

this picture looks very similar to how my nonna's recipe turns out except there would never be bay anywhere close to hers and the pieces look slightly too large to me.

Re: Food for the soul

anyway back to the original question

I'd forgotten, Poached smoked haddock (Not the yellow stuff), served on creamy mashed potato with a poached egg on top...and if you want to "fancy it up", a dressing of olive oil, whole-grain mustard and chopped chives....

Nice and gentle on the tummy, and the smoky flavour is always comforting...

Re: Food for the soul

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